Sarah Bernhard cakes in
Desserts (patisserie)Cook time: 0 min.
Servings: 30 pcs
Servings: 30 pcs
Ingredients for Sarah Bernhard cakes in
| 0.5 | plate | Couverture chocolate |
| 2 | dl | Whipped cream |
| 30 | Macaroons | |
| 75 | g | Dark chocolate |
Instructions for Sarah Bernhard cakes in
To prepare the Sarah Bernhard cakes in recipe, please follow these instructions:
Give piskefløden a rehash and ssmelt the chocolate in it while you touch. Lads in particular boil softly for a few min. pour it into a bowl and set it in the refrigerator for at least 4 hours. Butter so a top of chocolate mass on each macaroon and style pasties either in the refrigerator or in the freezer for an hour in 1/2 10 min. Melt in a Bain Marie or the Couverture chocolate over while in the microwave and fridge the well of. Brush a thin layer of chocolate on each of the small cakes and put them back in the refrigerator to the chocolate is set.
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